| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce12 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Salt; plus |
| 2 |
tb |
Salt |
| 1/4 |
c |
Freshly-ground black pepper; plus |
| 1 |
tb |
Freshly-ground black pepper |
| 1/4 |
c |
Cayenne pepper |
| 2/3 |
c |
Paprika; plus |
| 3 |
tb |
Paprika |
| 3 |
tb |
Granulated garlic |
| 1/4 |
c |
Granulated onion; plus |
| 1/2 |
tb |
Granulated onion |
| 3 |
tb |
Onion powder |
| 2 1/2 |
lb |
Side of red snapper with skin |
INSTRUCTIONS
In a small mixing bowl, combine all the spices together. Coat the snapper
completely with the tasso seasoning mix. Wrap it tightly in plastic wrap
and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove
and rinse thoroughly. Slice the snapper paper thin. This recipe yields 2
1/2 pounds of cured snapper.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2357 broadcast 06-19-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-19-1998
Recipe by: Emeril Lagasse
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